Nihon Shoyu Kougyo Co., Ltd.
The secret to making soy sauce becomes the secret to product creation.
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Under the "Kikkonihon" brand name, soy sauce from Nihon Shoyu Kougyo Co., Ltd. is used by Hokkaido’s citizens for numerous soy sauces, dressings, tsuyu broths, sauces, dashi, prepackaged items, and other products made from Hokkaido's abundant ingredients.
Tap each image to see the product details.
Soy sauce and processed soy sauce products
Dressings and Ponzu vinegar
Tsuyu broths, sauces, dashi
Others
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1-chome, Akebono 1 Jo, Asahikawa City, Hokkaido
0800-800-7772
Factory shop hours: 10:00am - 5:30pm
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Kikkonihon Special Grade Soy Sauce
An aromatic and sharp-tasting soy sauce. Products used in restaurants are also available at home.
*JAS standard special grade
Product Information
[Name]: Koikuchi Soy Sauce (Authentically-brewed)
[Ingredients]: defatted processed soybeans (made in USA, not genetically modified), wheat, salt, soybeans (not genetically modified)/alcohol
[Contents]: 150 ml
[Shelf life (before opening)]: 12 months from the date of manufacture
[Storage method]: Store at room temperature out of direct sunlight.
[Handling instructions after opening]: Store in a refrigerator (below 10℃) and consume as soon as possible.
[Manufacturer]: Nihon Shoyu Kougyo Co., Ltd.
[Allergens (28 designated raw materials)]: wheat, soybeans
Recommended Recipe
Egg and rice mixture with Kikkonihon Special Grade Soy Sauce
Simply pour Kikkonihon Special Grade Soy Sauce over rice mixed with egg and it is ready to serve.
Kikkonihon Special Soy Sauce - Bento
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"Sorachiya Sea Urchin" Soy Sauce
This soy sauce won first prize at the 2019 Seasonings Championship. Sales already exceed 100,000 bottles.
Sea urchin paste is combined with soy sauce from Hokkaido-grown whole soybeans to bring out its flavor and deliciousness. Use on raw egg over rice or as a sauce for spaghetti or sea urchin rice bowls to your taste.
Product Information
[Name]: Processed Soy Sauce
[Ingredients]: sea urchin paste (made in Hokkaido), reduced syrup, soy sauce, sugar, white wine, salt, sauteed onion, kelp extract, white pepper powder/alcohol, seasoning (amino acid, etc.), thickener (processed starch, xanthan), acidifier, color (yellow 5, yellow 4), (some ingredients contain eggs, wheat, soybeans)
[Contents]: 150 ml
[Shelf life (before opening)]: 12 months from the date of manufacture
[Storage method]: Store at room temperature out of direct sunlight.
[Handling instructions after opening]: Store in a refrigerator (below 10℃) and consume as soon as possible.
[Seller]: Loco Farm Village Co., Ltd.
[Manufacturer]: Nihon Shoyu Kougyo Co., Ltd.
[Allergens (28 designated raw materials)]: eggs, wheat, soybeans
This product is sold with the consent of Loco Farm Village Co., Ltd.
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Shijimi Clam Soy Sauce
Extracted from shijimi clams caught in Lake Abashiri (Memanbetsu Lakeside), Ozora Town, Hokkaido, concentrated 4-fold and combined with authentically-brewed soy sauce to create a rich dashi flavor.
Try it on meat, fish, vegetables, grilled dishes, eggs, natto (fermented soybeans), noodles, stir-fries, and a variety of other dishes. This product won the Hokkaido Prize at the 2019 Japan Gift Awards.
*Clam extract may adhere to the inside of the bottle. This is a characteristic of the product, so please shake well before use.
Product Information
[Name]: Processed Soy Sauce
[Ingredients]: soy sauce (made in Hokkaido), shijimi clam, sugars (sugar, fructose/glucose /liquid sugar), salt, oyster extract, scallop extract/seasoning (amino acid, etc.), vitamin B₁, (some ingredients contain wheat, soybeans)
[Contents]: 150 ml
[Shelf life (before opening)]: 12 months from the date of manufacture
[Storage method]: Store at room temperature out of direct sunlight.
[Handling instructions after opening]: Store in a refrigerator (below 10℃) and consume as soon as possible.
[Seller]: Ozora Zanmai Co., ltd..
[Manufacturer]: Nihon Shoyu Kougyo Co., Ltd.
[Allergens (28 designated raw materials)]: wheat, soybeans
*The dashi ingredients may settle, but this does not affect the quality of the product.
This product is sold with the consent of Ozora Zanmai Co., ltd.
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Little Luxury Daikon Desire
Oil-free dressing made with over 40% daikon from the Abashiri area. Great with steaks, hamburgers, and other meats! It is a versatile sauce that can be used for salads, grilled fish, shabu-shabu, and many other things.
Product Information
[Name]: Dressing-type Seasoning
[Ingredients]: grated daikon (Hokkaido-grown), soy sauce, fructose/glucose liquid sugar, brewed vinegar, fermented seasoning, grated ginger, ground sesame, lemon juice, salt, myoga ginger, roasted sesame, plum paste, grated garlic/seasoning (amino acid, etc.), sweetener (stevia), (some ingredients contain wheat, soybeans, sesame)
[Contents]: 230 g
[Shelf life (before opening)]: 10 months from the date of manufacture
[Storage method]: Store at room temperature out of direct sunlight.
[Handling instructions after opening]: Store in a refrigerator (below 10℃) and consume as soon as possible.
[Manufacturer]: Nihon Shoyu Kougyo Co., Ltd.
[Allergens (28 designated raw materials)]: wheat, soybeans, sesame
Recommended Recipe
Chicken grill made with Daikon Desire
Chicken breast browned on the grill. Use "Little Luxury Daikon Desire," an oil-free dressing full of Hokkaido-grown daikon, to prepare a hearty grilled chicken breast.
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Curry Flavor Sarasara Masala
Curry-flavored dressing made with onions from the Kitami area. Great with tempura, fried food, or chicken. Even children who don't like vegetables will love the curry flavor.
Product Information
[Name]: Separated Liquid Dressing
[Ingredients]: edible food-grade vegetable oil (made in Japan), diced onion, grain vinegar, fructose /glucose liquid sugar, soy sauce, salt, curry powder, celery, wheat flour, grated garlic, consommé, black pepper powder/alcohol, seasoning (amino acid, etc.), polysaccharide thickener, vitamin B₁, caramel color, acidity (some ingredients contain wheat, milk, soybeans, chicken)
[Contents]: 200 ml
[Shelf life (before opening)]: 8 months from the date of manufacture
[Storage method]: Store at room temperature out of direct sunlight.
[Handling instructions after opening]: Store in a refrigerator (below 10℃) and consume as soon as possible.
[Allergens (28 designated raw materials)]: wheat, milk, soybeans, chicken
Recommended Recipe
Mincemeat and potatoes made with Sarasara Masala
Stir-fry some ground mincemeat, add curry flavor "Sarasara Masala" dressing packed with Hokkaido-grown onions, and turn off the heat. Sprinkle with salt and pepper to your taste. Roughly split some freshly boiled potatoes still in their skins and pour the curry all over them. The spice and acidity of the curry, combined with the richness of the meat, makes for a delicious dish.
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Little Luxury Japan-grown Yuzu Ponzu
A gentle, low-acidity ponzu (soy sauce with citric juice) made with Japan-grown yuzu. Can be used for both dipping and pouring.
Product Information
[Name]: Ponzu Soy Sauce
[Ingredients]: soy sauce (made in Hokkaido), brewed vinegar, fructose/glucose liquid sugar, salt, yuzu juice, extract of dried bonito flakes/seasoning (amino acid, etc.), flavoring, (some ingredients contain wheat, soybeans)
[Contents]: 200 ml
[Shelf life (before opening)]: 12 months from the date of manufacture
[Storage method]: Store at room temperature out of direct sunlight.
[Handling instructions after opening]: Store in a refrigerator (below 10℃) and consume as soon as possible.
[Manufacturer]: Nihon Shoyu Kougyo Co., Ltd.
[Allergens (28 designated raw materials)]: wheat, soybeans
Recommended Recipe
Fried chicken made with Japan-grown Yuzu Ponzu
Simply marinate chicken thighs in Kikkonihon "Little Luxury Homegrown Yuzu Ponzu" for 30 minutes, coat with potato starch, and deep fry at 170℃. The result is a fresh, light, crunchy, and fluffy fried chicken.
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Authentic Tsuyu broth "Fusetsu Kamui"
Authentic tsuyu broth with strong kaeshi flavor. Even when diluted, the bonito flavor will fill your mouth. It is a versatile seasoning that can be used for everything from soba tsuyu broth to simmered dishes.
*4-fold concentrated type
For cold tsuyu broth, dilute about 1:3 with water and about 1:6 with hot water for warm tsuyu broth according to your taste.
Authentic Tsuyu broth "Fusetsu Kamui"
[Name]: Tsuyu Broth (4-fold concentrated, meant for dilution)
[Ingredients]: soy sauce (made in Hokkaido), sugar, sweet sake, salt, kelp, dried bonito flakes, dried bonito powder, frigate bonito flakes, mackerel flakes/alcohol, (some ingredients contain wheat, soybeans, mackerel)
[Contents]: 210 ml
[Shelf life (before opening)]: 12 months from the date of manufacture
[Storage method]: Store at room temperature out of direct sunlight.
Directions for use: Dilute to your liking before use.
[Handling instructions after opening]: Store in a refrigerator (below 10℃) and consume as soon as possible.
[Manufacturer]: Nihon Shoyu Kougyo Co., Ltd.
[Allergens (28 designated raw materials)]: wheat, soybeans, mackerel
*The dashi ingredients may settle, but this does not affect the quality of the product.
Recommended Recipe
Soba with "Fusetsu Kamui"
Hot dipping soup and soba noodles. Additive-free Authentic 4-fold concentrated Tsuyu broth "Fusetsu Kamui" is smooth and full of flavor.
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Little Luxury Hokkaido Kelp Dashi
Concentrated all-purpose kelp dashi. Full of Hokkaido-grown kelp, its elegant aroma enhances the ingredients of dishes, giving them a taste you’d find at a ryotei (Japanese-style restaurant). Dilute to your taste.
Product Information
[Name]: Concentrated Dashi
[Ingredients]: salt, sugar, kelp/seasoning (amino acid, etc.), alcohol
[Contents]: 210 ml
[Shelf life (before opening)]: 12 months from the date of manufacture
[Storage method]: Store at room temperature out of direct sunlight.
[Handling instructions after opening]: Store in a refrigerator (below 10℃) and consume as soon as possible.
[Manufacturer]: Nihon Shoyu Kougyo Co., Ltd.
[Allergens (28 designated raw materials)]: none
Recommended Recipe
Salmon chazuke with Hokkaido Kelp Dashi
Introducing salmon chazuke with an authentic flavor. Simply grill the salmon until golden brown, place on rice, and pour boiling water, containing one tablespoon of Hokkaido Kelp Dashi, on top. Hokkaido kelp extract makes salmon and rice taste even better.
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Pork Rice Bowl Sauce
The rich yet refreshing flavor goes great with rice. It is also perfect for asparagus meat rolls, stir-fried vegetables, etc.
Product Information
[Name]: Sauce
[Ingredients]: soy sauce (made in Hokkaido), sugar, sweet sake, fish sauce, kelp seasoning extract/sweetener (sorbitol), seasoning (amino acid, etc.), vitamin B₁, (some ingredients contain wheat and soybeans)
[Contents]: 210 ml
[Shelf life (before opening)]: 12 months from the date of manufacture
[Storage method]: Store at room temperature out of direct sunlight.
[Handling instructions after opening]: Store in a refrigerator (below 10℃) and consume as soon as possible.
[Manufacturer]: Nihon Shoyu Kougyo Co., Ltd.
[Allergens (28 designated raw materials)]: wheat, soybeans
Recommended Recipe
Pork rice bowl made with Pork Rice Bowl Sauce
Simply fry the pork in a frying pan and toss with "Pork Rice Bowl Sauce" to finish. A delicious, easy, authentic pork rice bowl is ready to serve.
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"Tamakikushiino" (vegetable based dressing)
This rice accompaniment is made with Hokkaido-grown onions, kikurage mushrooms, shiitake mushrooms, and Japan-grown nori seaweed, and is flavored with sesame oil. It can be used to dress pasta, salad, grilled meat, or cold tofu.
Product Information
[Name]: Seasoned Vegetables
[Ingredients]: diced onion (Hokkaido-grown), soy sauce, sugar, grated ginger, dried kikurage mushrooms, dried bonito flakes, sesame oil, unrefined soy sauce, salt, sake, dried shiitake mushrooms, sesame seeds, chicken extract, fermented wheat seasoning, grated garlic, yeast extract, kelp extract, dried seaweed, chili pepper/thickener (processed starch), acidifier, (some ingredients contain wheat, soybeans, chicken, sesame)
[Contents]: 120 g
[Shelf life (before opening)]: 8 months from the date of manufacture
[Storage method]: Store at room temperature out of direct sunlight.
[Handling instructions after opening]: Store in a refrigerator (below 10℃) and consume as soon as possible.
[Manufacturer]: Nihon Shoyu Kougyo Co., Ltd.
[Allergens (28 designated raw materials)]: wheat, soybeans, chicken, sesame
*Please mix well before use.
Recommended Recipe
Rice roll made with Tamakikushiino
Stir-fry beef and seasoned with "Tamakikushiino". Komatsuna spinach is made into namul together with "Hokkaido Kelp Dashi," sesame oil, and sesame seeds. A little kelp dashi can also be added to eggs when cooking them. Shred carrots and season with sweet vinegar.
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"Tanbo no Kami-sama" (rice crackers)
A dream collaboration between three Asahikawa companies and organizations.
Tsuboya Sohonten x JA Asahikawa x Nihon Shoyu Kougyo (Kikkonihon)
Made by Yamaka Sempei Honpo (a collaborator with Tsuboya Sohonten) in Soka City, Saitama Prefecture, the home of rice crackers, using "Yumepirika" special rice produced by JA Asahikawa grown with 50% less chemical fertilizer (compared to our region) and 70% less agricultural chemicals (compared to Hokkaido region) and Kikkonihon raw soy sauce.
The light, crispy texture and aroma are addictive.
*These are very delicate rice crackers. Please understand that they may be cracked due to the characteristics of the product and vibration during shipment.
Product Information
[Name]: Deep-fried Rice Crackers
[Ingredients]: Non-glutinous rice (Hokkaido-grown Yumepirika), rice oil (from Japan), soy sauce (including soybeans and wheat), sugar, sweet sake, dried bonito shavings, kelp
[Contents]: 80 g
[Shelf life (before opening)]: 3 months from the date of manufacture
[Storage Method]: Avoid direct sunlight, high temperature, and high humidity.
[Seller]: Tsuboya Sohonten Co., Ltd.: 6-5-3, Chuwa 5-Jo, Asahikawa City, Hokkaido, Japan
[Manufacturer]: Yamako Senbei Honpo Co., Ltd.: 5-1089-1, Omano Town, Koshigaya City, Saitama
[Allergens (28 designated raw materials)]: wheat, soybeans
*The plant that manufactures this product also makes products that contain shrimp.
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Shijimi Clam Miso Soup
Extracts from Hokkaido grown shijimi clams and kelp, and Hokkaido-grown whole soybean miso are used.
Pour the contents of the bag into a bowl, pour in boiling water and stir well to make sure no miso residue remains.
Adjust the amount of hot water to your taste. Please be careful with boiling water.
*No additional ingredients (garnish) are included. Add garnish to your taste.
Product Information
[Name]: Instant Miso Soup (raw miso type)
[Ingredients]: miso (made in Hokkaido), shijimi clam, salt, bonito flake seasoning extract, scallop extract, kelp seasoning extract, oyster extract, seasoning (amino acid, etc.), alcohol, (some ingredients contain wheat, soybeans)
[Contents]: 78 g (13 g x 6 servings)
[Shelf life (before opening)]: 12 months from the date of manufacture
[Storage Method]: Store in a cool place out of direct sunlight.
[Manufacturer]: Nihon Shoyu Kougyo Co., Ltd.
[Manufacturer]: Ibic Foods Co., Ltd.
[Allergens (28 designated raw materials)]: wheat, soybeans
Recommended Recipe
Japanese omelette made with Shijimi Clam Miso Soup
[Ingredients] For 1 to 2 servings
3 eggs
1 bag (13 g) Shijimi Clam Miso Soup
60 ㏄ water
・Salad oil, to your taste
[How to make]
(1) Dissolve Shijimi Clam Miso Soup in water.
(2) Crack the eggs into a bowl, mix lightly to cut the whites, then add (1) and mix further.
(3) Pour 2/3 of the egg into an oiled frying pan, mix and cook until semi-cooked, then roll the egg to the front and pull it to the other side.
(4) Spread oil at the front and pour in half of the remaining egg and roll it thinly.
(5) Repeat step (4), turn off the heat and transfer to a plate and cut into 4 to 5 pieces.
*Serve with grated daikon to your taste.
*It's also great with small slices of green onion.